Tamales Verdes de Pollo
In the Mexican culture, tamales mean bringing family and friends together, carrying on tradition and enjoying a hearty meal at home. Typically served around the holidays, tamales (or “tamal” – singular) are pudgy parcels of delight — a hot filling of chicken, beef, pork or even fruit surrounded by a spongy masa or dough made of corn flour — all wrapped in a corn husk or banana leaf depending on the region.
Cook Your Own Homemade Tamales
But you don’t have to wait for the holidays or go to a restaurant to enjoy the authentic taste of the ultimate Mexican comfort food. Here we show you step-by-step how to make homemade tamales in your own kitchen.
What to Expect from This Recipe
This tamales recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by corn flour dough, and wrapped in a corn husk for steaming. Tamales are a labor of love, and even though the process involves many steps, our recipe takes you through each one in detail, with photos so you can be sure you’re doing all the right things!
How the Recipe Is Structured
This tamales recipe is broken down into the following sections:
- Soaking the Corn Husks
- Preparing the Chicken and Broth
- Making the Salsa
- Preparing the Filling
- Making the Masa Dough
- Assembling Your Tamales
- Steaming
- And finally, serving and eating!
You’ll be glad you completed all the previous steps to get to these fabulous tamales!
Meet the Chef
My name is Eugenia Cárdenas and I’ve had a love of Mexican cooking since I was 10 years old. My mother would provide the cook in our house with the tastiest recipes that, for generations, had become part of our family tradition. As the chef was cooking, she would allow me to help her in the kitchen. That’s how I knew at a young age that cooking would become an important part of my life.
Eugenia Cardenas is originally from Mexico City and now lives in San Miguel de Allende, in the state of Guanajuato, Mexico.
Learn How to Make Tamales Verdes
Ingredients
For the Tamales
- 1 package of corn husks
- 1 cup vegetable shortening, room temperature
- ½ cup chicken broth
- ½ cup vegetable broth
- 2 cups of corn flour (also called masa harina or Maseca brand)
- 2 tablespoon baking powder
- 1 tablespoon salt
For the Tamale Filling
- 1 chicken breast, cooked and shredded
- 1 lb. tomatillos
- 2 cups water
- 1 white onion
- 1 Poblano chili
- 1 clove garlic
- 1 tablespoon salt
- 1 teaspoon pepper
Soak the Corn Husks
First you’ll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.
Press the husks into the water to ensure they’re completely covered.
Soak the husks for 20 minutes, drain and set aside to dry.
Prepare the Chicken and Broth
Slice the Veggies
Thinly slice the white onion.
Stack a few slices at a time, cut slices into quarters and set aside.
Cut the garlic in slices.
Then dice and set aside.
Heat the Chicken and Veggies
Cut the chicken breast into 1-inch chunks.
Heat a pot over medium-high heat and pour in the olive oil.
Add the onions.
Cook the onions over medium heat, stirring occasionally.
Add salt and stir.
Add the garlic and cook until onions are soft.
Next, add the chicken to the onions and garlic.
Sprinkle the chicken with salt.
Stir and cook over medium heat until the chicken has browned.
Make the Broth
Pour in the water to cover the chicken and vegetables completely. Bring to a boil and lower the heat.
Simmer for about 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks. You’ll use the broth for the masa in the steps below.
When the chicken is ready, your broth will look like this.
Shred the Chicken
Drain the chicken and vegetables and reserve the chicken broth.
Separate the chicken and the vegetables into different plates.
Finely shred the chicken using your hands.
Your shredded chicken is ready! Set aside the chicken and onions for the filling.
Make the Salsa
Cut the Vegetables
Slice the tomatillos in half.
Then in quarters, and reserve.
Slice the Poblano chili lengthwise. Tip: Remember not to touch your eyes or face when working with chilis.
Remove the veins and seeds.
Your deveined chili should look nice and clean.
Slice the chili into 1” pieces.
Cook the Vegetables
Place the tomatillo quarters and the Poblano chili slices into a pot of water.
Add salt.
Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.
Once cooked, drain the veggies.
Press the veggies into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.
Blend the Salsa
Pour the drained vegetables into your blender.
Blend until smooth.
Your salsa is now ready!
Prepare the Filling
Pour the shredded chicken into a large bowl.
Now add the cooked onions.
Next, pour the salsa over the chicken and onion mixture.
Stir to combine the filling.
Your filling is now ready. Looks tasty!
Make the Masa Dough
Blend Shortening and Dry Ingredients
Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand but the stand mixer makes it so easy.
Beat until light and fluffy.
The texture of your shortening once beaten should look nice and smooth.
Pour the baking powder into the bowl with the shortening.
Add the corn flour.
Sprinkle in 1 tablespoon of salt.
Mix until combined.
Mix In the Liquids
Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it’s not too wet or crumbly.
Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.
Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you’ve added too much liquid, you can balance out the dough with more corn flour.
Test the Masa
Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.
Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.
Assemble Your Tamales
Trim the Corn Husks
Take your corn husks and cut straight across the top or bottom edge.
When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.
Fill the Husks
Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.
Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You’ll need the empty space to fold the tamales over.
Scoop about a tablespoon of chicken filling and place on top of the masa in the husk.
Spread the chicken filling evenly in the center of the masa.
Fold the Tamale
Fold over one half of the corn husk toward the center to cover the filling.
Then fold over the other half. Almost finished folding!
Fold the bottom of the corn husk under your tamale.
You now have a perfectly folded tamale!
Place your folded tamale in a plate and repeat with the remaining corn husks.
Steam Your Tamales
Add a few cups of water to a steamer pot and heat until the water is hot.
Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there’s enough water in the pot. Once the coins stop rattling, it’s time to add more water to the pot.
You’re now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.
Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.
Once you’ve added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.
Serve and Eat Your Tamales!
Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. They’re a perfect main dish accompanied by a nice, warm atole drink. Enjoy!
Chicken Tamales with Salsa Verde Recipe
Equipment
- Stand Mixer with Whisk Attachment
- Mixing Bowls
- Prep Bowls
- Prep Plates
- Wooden spoon
- Blender
- Sauce pan
- Large pot
- Steamer with Basket
- Kitchen Knives
- Scissors
- Mesh Strainer
- Measuring Cup
- Tall Glass
- Coins
Ingredients
For the Tamales
- 1 Package of corn husks
- 1 cup Vegetable shortening Room temperature
- ½ cup Chicken broth Made in this recipe
- ½ cup Vegetable broth Made in this recipe
- 2 cups Corn flour (also called masa harina, masa flour, or Maseca brand)
- 2 tablespoon Baking powder
- 1 tablespoon Salt
For the Tamale Filling
- 1 Chicken breast, cooked and shredded
- 1 lb. Tomatillos
- 2 cups Water
- 1 White onion
- 1 Poblano chili
- 1 clove Garlic
- 1 tablespoon Salt
- 1 teaspoon Pepper
Instructions
Soak the Corn Husks
- First you’ll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.
- Press the husks into the water to ensure they’re completely covered.
- Soak the husks for 20 minutes, drain and set aside to dry.
Prepare Chicken and Broth
- Thinly slice the white onion. Stack a few slices at a time, cut slices into quarters and set aside.
- Slice and dice the garlic.
- Cut the chicken breast into 1-inch chunks.
- Heat a pot over medium-high heat and pour in the olive oil.
- Add the onions and cook over medium heat, stirring occasionally.
- Add salt, then the garlic and cook until onions are soft.
- Sprinkle the chicken with salt. Stir and cook over medium heat until the chicken has browned.
- Next, pour in the water to cover the chicken and vegetables completely. Bring to a boil, lower the heat and simmer for 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks.
- Drain the chicken and vegetables and reserve the chicken broth for use in the masa.
- Separate the chicken and the vegetables into different plates and finely shred the chicken with your hands.
- Set aside the chicken and onions for the filling.
Make the Salsa
- Slice and quarter the tomatillos.
- Slice the Poblano chili lengthwise, remove the veins and seeds, and cut into 1-inch slices.
- Place the tomatillo quarters and the Poblano chili slices into a pot of water and add salt.
- Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.
- Once cooked, drain the veggies by pressing into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.
- Pour the drained vegetables into your blender and blend until smooth.
Prepare the Filling
- Pour the shredded chicken into a large bowl and add the onions.
- Next, pour the salsa over the chicken and onion mixture and stir to combine. Your filling is now ready!
Make the Masa
- Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand.
- Beat until light and fluffy.
- Pour the baking powder into the bowl with the shortening.
- Then add the corn flour.
- Sprinkle in 1 tablespoon of salt and mix until combined.
- Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it’s not too wet or crumbly.
- Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.
- Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you’ve added too much liquid, you can balance out the dough with more corn flour.
Test the Masa
- Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.
- Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.
Assemble Your Tamales
- Take your corn husks and cut straight across the top or bottom edge.
- When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.
- Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.
- Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You’ll need the empty space to fold the tamales over.
- Scoop about a tablespoon of chicken filling and place on top of the masa in the husk. Spread evenly in the center of the dough.
- Fold over one half of the corn husk toward the center to cover the filling, then fold over the other half.
- Fold the bottom of the corn husk under your tamale. You now have a perfectly folded tamale!
- Place your folded tamale in a plate and repeat with the remaining corn husks.
Steam Your Tamales
- Add a few cups of water to a steamer pot and heat until the water is hot.
- Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there’s enough water in the pot. Once the coins stop rattling, it’s time to add more water to the pot.
- You’re now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.
- Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.
- Once you’ve added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.
Serve and Eat Your Tamales!
- Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. Enjoy!
Notes
Nutrition
More Authentic Mexican Recipes from the Blog
Henry Richter says
I love making tamales and have been doing so for years. Despite the frequency, I am not always satisfied with the masa. This recipe and accompanying pictures and video is an outstanding tutorial. Thank you. Follow the instructions and you will not be disappointed. A great contribution to the site.
Ignacio says
Need to adjust the salt added to the masa. There’s already salt being added from the sauce and the meat. A tablespoon of salt to the masa will cause the tamales to taste like salt. I was disappointed by how extremely salty the tamales were. When I went through the recipe again and saw the breakdown of nutritional values, almost 2500 mg of salt for one serving. That’s more than what a person should eat in a day for salt.
Sad says
Same. 1 teaspoon would suffice when everything else is plated together. So sad about my salty tamales ☹️
EB says
Followed this recipe for New Year’s Eve, and unfortunately the tamales were much too salty and inedible. I think I would decrease the salt in the masa by at least a half or more.
Melissa says
This was the first time I made tamales. They were real good. I need to work on my spreading technique, but I will make these again.
Sarah says
Really good filling. The comments are correct, there is way too much salt. I cut it in half and it was still a little too salty for us.
Also wasn’t sure how much oil to use or how much water to boil the tomatillos and poblano in.
Deb says
Yes a tsp of salt woukd be plenty in the mas portion. Way too salty.
Maree says
Nice start, per the other reviews I reduced the salt to 1 tsp but I also seasoned everything but if that wasn’t the case then I would have halfed the salt. However, my problem was this recipe calls for too much shortening, the tamales left a oil coating in my mouth, next time I’ll either half the shortening or use a third of the amount. I made mine more like a paste and I liked that consistency since I could seal both sides.
Joseph says
Like all the other reviews state, is way too salty. Completely inedible. Very sad to have wasted so much food and so much time on this recipe.
debera says
I wish I had read the comments below. Spent an afternoon making inedible tamales. WAY TOO MUCH SALT. This page is so well done, it is a shame they haven’t fixed the salt to 1 tsp instead of 1 Tbs. yukky
em em says
Overall, it seems like there’s a confusion between teaspoons and tablespoons – imo, for both for salt and baking powder, the amounts should be 1 teaspoon, not 1 tablespoon. The photos are helpful, and thankfully I read the comments first, so I used closer to 1 tsp of salt (probably less) when 1T was called for. I also reduced the shortening based on the comments, starting with 1/2 c and adding 2 more T towards the end, since my dough did not float in the test step, so I can’t be sure what the correct amount should be. I’m surprised no one else has commented on the baking powder amount – but perhaps that’s because the saltiness was so overwhelming that the strong metallic taste was less noticeable. I was skeptical of 1 tablespoon of baking powder, but unfortunately, I didn’t go so far as compare to other recipes. 1 T is way too much – the masa tastes strongly metallic and overwhelms the tamales. Comparing to other recipes, even 1 tsp baking powder may be too much for only 2 c masa harina; now that I’ve checked, Mark Bittman suggests 1 tsp baking powder:1 tsp salt: 1 c lard: 3.5 c masa harina – I’ll try that ratio next time. Also, perhaps my chicken breast was large, but there was probably half as much masa dough as I needed for that amount of filling.